Instant-elumichai oorugaai
I have already posted a lemon pickle recipe few years ago. Amma makes an instant lemon pickle |elumichai oorugaai in tamil, by using pressure cooker method. Yesterday when we went to little india to buy vegetables, seeing the cute lemons in the market, i picked few to make some juice.(posting the a new recipe soon) Amma picked few more to make this instant lemon pickle. While coming back i was asking as how to make the instant pickle. The method she explained was so easy and today morning i made this while she was watching tv. She loved the pickle and though i am not a big fan of lemon pickle i liked it very much. The pickle was not so bitter and since the it is pressure cooked the skin was so soft too.

Instant lemon pickle

  Preparation Time : 5 mins | Cooking Time : 20 Mins |Makes: 1 cup approx.

     Ripe Lemons        5
     Red chili powder     2 - 3 tsp
     Salt      as needed
     Asafoetida     1/4 tsp
     Mustard seeds    1/4 tsp
     Methi seeds |vendayam   1/4 tsp
     Sesame oil    3-4 tblsp

Instant- lemon pickle
  • Wash the lemons and cook this in pressure cooker till 4-5 whistles and keep in a small flame for 5 minutes . Switch off the flame.
  • Do not add too much water . We will not use the water, so keep it very less.Else keep this inside a vessel and pressure cook. 
  • The lemons will become soft when it is cooked.
cook-lemons-lemon pickle
  • Discard the water and cut the lemon into 4 pieces.
  • Add the salt, asafoetida, turmeric powder and roasted vendaya powder. Just dry roast the methi seeds in a pan and powder this in a mortar and pestle. 
  • Do not add more methi seeds else the pickle will become bitter.
  • Add the red chili powder to this . Use the nice colour variety of kashmiri chili. Mine is home made, my amma got for me from India.
  • Add sesame oil in a pan and throw in the mustard seeds.
  • Once it crackles nicely add this over the red chili powder.
  • Mix this well with a clean spoon.
  • Lemon pickle is ready.
  • Transfer this to a clean dry glass jar. Keep this outside for 4-5 hours and then refrigerate the pickle.
Instant-lemon pickle
  1. Do not cook the lemons after cutting the lemons. This will make the pickle bitter.
  2. Add only little vendaya podi ( methi seeds powder) else this will make the pickle bitter.
  3. I added 3 tblsp of sesame oil . Amma told me to add 2 more spoons. So you add accordingly.
  4. If handled properly this pickle will stay god for 2 weeks in the refrigerator.

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  1. Mouthwatering!! Jey this reminds me of our childhood days, having bajji and lemon pickle...awesome combo:)

    1. Mythili reading this comment remembering our childhood memories. Thanks for reminding. Awesome combo

    2. Mythili reading this comment remembering our childhood memories. Thanks for reminding. Awesome combo

  2. Perfect side for curd rice... Tongue tickling...

  3. Perfect accompaniment for curd rice. The clicks are awesome

  4. Tempting Pickle...Pass it to me will have a bowlful of curd rice with this pickle.

  5. Wow love the fav pickle the cute bowl

  6. so nice of this recipe they look sooper..all the content are explaine to me and iam tried this recipe..

  7. Tried this recipe but it turns out bitter tell me how to correct it please

    1. As far as i have heard you can't rectify it. The reason may be the lemons you used are not ripe ones or you have cooked it after cutting the lemons